{"id":70449,"date":"2015-12-29T16:31:27","date_gmt":"2015-12-29T15:31:27","guid":{"rendered":"https:\/\/gastronomicament.cat\/han-creat-unes-croquetes-sense-gluten-que-absorbeixen-la-meitat-doli"},"modified":"2022-04-09T10:56:53","modified_gmt":"2022-04-09T08:56:53","slug":"han-creat-unes-croquetes-sense-gluten-que-absorbeixen-la-meitat-doli","status":"publish","type":"post","link":"https:\/\/gastronomicament.cat\/es\/han-creat-unes-croquetes-sense-gluten-que-absorbeixen-la-meitat-doli","title":{"rendered":"Han creat unes croquetes sense gluten que absorbeixen la meitat d&#8217;oli"},"content":{"rendered":"<p>Investigadors del departament d&#8217;Enginyeria d&#8217;Aliments de la Universitat Polit\u00e8cnica de Cartagena (UPCT) han creat unes <strong>croquetes sense gluten que absorbeixen la meitat d\u00b4oli que les convencionals<\/strong>. L&#8217;equip de recerca han aconseguit dues patents que abarateixen el cost de la fabricaci\u00f3 industrial de <strong>plats precuinats sense gluten<\/strong>. La investigaci\u00f3 s&#8217;ha basat en les croquetes i els plats de pasta: canelons, lasanya, espagueti i macarrons.<\/p>\n<p>En l&#8217;actualitat, els plats preparats sense gluten costen el doble que els convencionals i la seva qualitat \u00e9s millorable. \u00abUn dels reptes de la ind\u00fastria aliment\u00e0ria \u00e9s abaratir els costos i millorar la seva qualitat gustativa i nutricional per arribar a consumidors cada vegada m\u00e9s nombrosos\u00bb, assenyala Antonio L\u00f3pez, investigador responsable.<\/p>\n<p>Un dels avantatges de la nova t\u00e8cnica de fabricaci\u00f3 de croquetes sense gluten \u00e9s que absorbeixen la meitat d&#8217;oli que les convencionals quan es fregeixen, \u00abpel que s\u00f3n m\u00e9s suaus i saludables, no empatxen i tens ganes de continuar menjant\u00bb, explica Antonio L\u00f3pez. Un altre avantatge \u00e9s la qualitat i el sabor, que millora bastant pel que fa a les croquetes sense gluten que es tenen actualment al mercat. Aix\u00ed que s\u00f3n desitjables per a qualsevol tipus de consumidor, sigui o no cel\u00edac.<\/p>\n<p>Els investigadors de l&#8217;Escola d&#8217;Agr\u00f2noms han aconseguit una textura adequada a la massa de croquetes per poder manejar-la a nivell industrial. \u00abEl gluten d\u00f3na for\u00e7a i consist\u00e8ncia a la massa de croquetes, aportant una bona viscoelasticitat quan s&#8217;utilitza farina de blat. Durant la seva fabricaci\u00f3 industrial es formen boles de massa que cauen a gran velocitat i si no tenen la textura adequada es queden planes, com<br \/>\ngaletes \u00ab, afegeix L\u00f3pez. Per aix\u00f2, els investigadors han hagut de substituir la farina de blat de la beixamel per farina d&#8217;arr\u00f2s, i altres components que aconsegueixen una textura similar a la massa. El pa ratllat d&#8217;aquestes croquetes tamb\u00e9 s&#8217;ha desenvolupat sense gluten i de forma espec\u00edfica per aconseguir un arrebossat d&#8217;adequada qualitat.<\/p>\n<p>El grup d&#8217;investigaci\u00f3 ha aconseguit que sigui possible el maneig industrial de la massa de pasta sense gluten en fulls.<\/p>\n<p>\u00abEls fabricants fan l\u00e0mines de grans dimensions, que poden superar els 15 metres de llarg per 50 cent\u00edmetres d&#8217;ample i de poc m\u00e9s d&#8217;1 mil\u00b7l\u00edmetre de gruix i si la massa no porta gluten, es trenquen\u00bb, explica L\u00f3pez. Aix\u00f2 provoca que les pastes sense gluten en fulls s&#8217;hagin de fabricar actualment gaireb\u00e9 de forma artesanal pel que els preus dels plats preparats corresponents s\u00f3n molt elevats. Amb la nova t\u00e8cnica de fabricaci\u00f3 industrial de pastes sense gluten en fulls \u00e9s possible abaratir els costos considerablement.<\/p>\n<p><strong>La fabricaci\u00f3 de les croquetes i dels plats de pasta sense gluten est\u00e0 enfocada al sector de plats precuinats congelats, per\u00f2 tamb\u00e9 poden ser refrigerats.<\/strong><\/p>\n<p><strong>Ress\u00f2 internacional<\/strong><br \/>\nLes patents, denominades &#8216;Composici\u00f3 i m\u00e8tode d&#8217;elaboraci\u00f3 d&#8217;aliments empanats amb baixa absorci\u00f3 d&#8217;oli durant el fregit&#8217; i &#8216;Composici\u00f3 i procediment d&#8217;elaboraci\u00f3 industrial de pasta sense gluten en fulls&#8217; s&#8217;han generat en la tesi doctoral defensada per Sonia Soto Jover, enginyera agr\u00f2noma i m\u00e0ster de T\u00e8cniques Avan\u00e7ades en Investigaci\u00f3 i Desenvolupament Agrari i Alimentari, qualificada amb la m\u00e0xima puntuaci\u00f3, excel\u00b7lent Cum Laude. Part de les conclusions de la tesi s&#8217;han publicat en dues prestigioses revistes internacionals sobre Tecnologia i Enginyeria d&#8217;Aliments: <em>Food Engineering Reviews<\/em> i <em>LWT &#8211; Food Science and Technology<\/em>.<\/p>\n<p>La investigaci\u00f3 ha estat liderada pel catedr\u00e0tic Antonio L\u00f3pez G\u00f3mez, i han col\u00b7laborat els professors Arturo Esnoz i Asunci\u00f3n Iguaz, i les investigadores Sonia Soto i Maria Boluda.<\/p>\n<p>El gluten es troba en el blat, l&#8217;ordi i el s\u00e8gol, tres aliments que es conreen des de fa uns 10.000 anys. En l&#8217;\u00faltima d\u00e8cada, el nombre de persones que evita aquest complex proteic present en els cereals est\u00e0 en augment. Aproximadament, entre un 1 i un 5% de la poblaci\u00f3 pateix la malaltia cel\u00edaca. Per aix\u00f2, cada vegada m\u00e9s, els principals fabricants de ali\u00acmentos estan modificant les seves receptes per atendre aquesta demanda.<!--more--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>S\u00f3n m\u00e9s suaus i saludables, no empatxen i tens ganes de continuar menjant.<\/p>\n","protected":false},"author":1,"featured_media":38890,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_swt_meta_header_display":false,"_swt_meta_footer_display":false,"_swt_meta_site_title_display":false,"_swt_meta_sticky_header":false,"_swt_meta_transparent_header":false,"footnotes":""},"categories":[1003],"tags":[],"coauthors":[],"class_list":["post-70449","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualitat-es"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin 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